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Lentil and Sausage Soup~

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I don’t make anything twice anymore.  Even when we all LOVE a dish, if I have blogged about it, I move on to another of the thousands of recipes I’ve accumulated. There is one exception, though…Nestle’s Tollhouse cookies. I can make those with my eyes closed, so after a particularly unpopular string of recipes, I will whip a batch up to pacify the grouchy family. So I think it’s a bad sign when Bill asks me if I’m blogging about a dish, just to ensure I WON’T make it again. That’s what he said about this lentil soup.

Well, at least they all tried this…”OK” was the best review. I, on the other hand, was happy to eat it for dinner four nights in a row….it just got better and better.  Note that you can make this vegetarian by using vegetable broth and eliminating the sausage.

Lentil and Sausage Soup…adapted from Ina Garten

1 pound French green lentils
3 large yellow onions (about 4 cups),chopped
2 leeks, white part only, cleaned and chopped
1 tablespoon minced garlic
1/4 cup olive oil
1 tablespoon kosher salt (use less if your broth is salty)
Freshly ground black pepper to taste I used about 1 teaspoon)
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon ground cumin
8 stalks of celery (about 3 cups), chopped
4-6 carrots (about 3 cups), chopped
3 quarts chicken stock
1/4 cup tomato paste
1-1 1/2 pounds mild Italian sausage links, sliced and browned
1 tablespoon red wine vinegar
Parmesan, to garnish, optional

Cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stock pot, saute the onions, leeks and garlic in olive oil.  Add salt, pepper, thyme and cumin and cook till onions are soft.  Add carrots and celery and cook till almost tender.  Add stock, tomato paste, lentils and sausage and simmer for about an hour.

Check seasonings and add red wine vinegar.  Serve hot with a drizzle of olive oil and grated Parmesan if desired.


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58 comments on “Lentil and Sausage Soup~”

  1. Dear Lizzy, I understand! There are so many flavors running through a foodies mind that there is not enough time in life to make a recipe twice!!
    I do love lentils they are a favorite of mine. I would very much enjoy this soup also. Blessings my dear, Catherine xo

  2. GAH. This is a perfect thing for me to try.

    Blasted midterms… Maybe in a few weeks.

  3. I don’t understand what’s not to like in this soup!! Lentils, herbs … and SAUSAGE. A keeper, I say. Though the only thing I repeat that I’ve blogged is a tomato soup, aren’t we bloggers crazy???

  4. I need to try this soup! I’ve had a note to myself to make it for a while now. My family would probably love it.

    I’m totally laughing at your husband’s reaction. I repeat recipes all the time over here though. I usually put at least one or two family favorites on the menu each week. I’m picky like that though. I like to know for SURE that I’ll love at least a couple meals each week. 😛

  5. I love lentil soup in the wintertime. You never know, your husband might change his mind one of these days!

  6. I could really use a bowl of this right now. Looks fabulous!

  7. Feel in love with this soup last year! Before then I didn’t even know what lentils were. ><

  8. I would be delighted to eat this 4 days in a row – it looks amazing!

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